Table. 1 Gel structure of FG and FG modified by LBG at different pH levels

From: Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies

LBG(%)-pH

A

m

R2

tan δ1Hz

tan δ10Hz

tan δ50Hz

0%-pH2

4245.20 ± 33.89a

0.0167

0.9741

0.0133

0.0151

0.0214

0%-pH3

4521.05 ± 131.17b

0.0162

0.9824

0.0136

0.0149

0.0208

0%-pH4

5326.15 ± 132.30d

0.0141

0.9673

0.0138

0.0122

0.0161

0%-pH5

6371.10 ± 62.51f

0.0108

0.9763

0.0128

0.0111

0.0139

0%-pH6

6102.45 ± 98.50e

0.0111

0.9758

0.0122

0.0109

0.0135

0%-pH7

5971.25 ± 41.93e

0.0107

0.9682

0.0121

0.0103

0.0127

0.3%-pH2

4887.45 ± 63.71c

0.0249

0.9888

0.0252

0.0279

0.0352

0.3%-pH3

6957.05 ± 85.91g

0.0202

0.9877

0.0235

0.0235

0.0281

0.3%-pH4

7475.40 ± 35.21h

0.0195

0.9869

0.0234

0.0222

0.0252

0.3%-pH5

7704.35 ± 53.25i

0.0178

0.9893

0.0229

0.0210

0.0236

0.3%-pH6

7518.45 ± 121.41hi

0.0191

0.9895

0.0254

0.0238

0.0266

0.3%-pH7

7648.60 ± 85.28hi

0.0196

0.9949

0.0240

0.0250

0.0300

  1. Different lowercase letters indicate significant differences in the same column (P < 0.05).